The Cleanest Line

Food

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The biointensive garden at Parque Patagonia in summer, from above. More than 30 different crops in an orchestra of flavors. Photo: James Q Martin

El jardín al fin del mundo

By Javier Soler   |   Sep 24, 2017 September 24, 2017

Si el presente status-quo de erosión de suelos, contaminación por carbono y calentamiento planetario continúa, estamos ante tan solo 60 cosechas más antes que podamos dejar de cultivar el 95% de los alimentos de los que dependemos los humanos para vivir.  Al mismo tiempo, la manera de prevenir esta calamidad… Read More

Photo courtesy of Stonyfield

Welcome Stonyfield!

By Vincent Stanley   |   Apr 7, 2017 April 7, 2017

We’re happy to welcome Stonyfield to the B Corp community. When Patagonia was young we felt kinship mostly with companies in the outdoor industry and our friends who worked there. Two companies we admired in the then unfamiliar territory of food included Ben &… Read More

If GMOs Are Safe, Why Not Label Them?

If GMOs Are Safe, Why Not Label Them?

By Rose Marcario, CEO   |   May 20, 2015 May 20, 2015

When Yvon Chouinard, founder of Patagonia, began writing about GMOs in the early 2000s, he started by asking a reasonable question: “What does a clothing company know about genetic engineering?” The answer, he said: “Not enough.” And neither does anyone else. In the proliferation of GMOs, Yvon saw a… Read More

Photo: Ron Gautreau

GreenWave

By Vincent Stanley   |   Sep 14, 2016 September 14, 2016

I’d like to introduce Patagonia’s friends and customers to the work of GreenWave, if you don’t already know it. GreenWave and its 3D ocean farming program have received much attention lately from the national press, including The New Yorker, CNN and… Read More

Artwork: Peter McBride

On the (Unbroken) Road

By Stephen Jones   |   Aug 5, 2016 August 5, 2016

Today, we’re pleased to share our latest short film, Unbroken Ground, directed by Chris Malloy (180° South) and presented by Patagonia Provisions. It stems from the belief that our food can and should be a part of the solution to the environmental crisis—grown, harvested… Read More

Tortilla Español

Tortilla Español

By Brittany Griffith   |   Feb 9, 2012 February 9, 2012

Here’s a recipe that every dirtbag should learn to make; it’s exotic sounding, yet relatively simple to make from basic, easy-to-find ingredients. Also, since it requires nothing much more than a fry pan, spatula, bowl, and plate, this one can be made in your van or campsite. I first… Read More

Another inspired creation is ready for a final toasting in the oven. All photos: Brittany Griffith

Exploding Freezer Beer Pasta

By Brittany Griffith   |   Nov 9, 2011 November 9, 2011

We leave for Sicily tomorrow and I have to admit that despite new-route potential on 300-meter-tall Mediterranean seaside cliffs, I’m almost as excited to eat and drink wine. I read in the Lonely Planet guide that, “Most Sicilian dishes fall into the category of cucina povera (cooking… Read More

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